In a shallow dish place chicken tenders and season with salt and pepper to your taste
Drizzle with 1 Tbsp olive oil and mix well to coat.
Grill for about 3-4 minutes on each side, or until cooked through and no longer pink in the inside. Let it rest for a few minutes on a chopping board, then slice it.
Meanwhile, in a small bowl add all dressing ingredients and whisk to combine.
To assemble the salad add the lettuce first, then arrange chicken, eggs, tomatoes, cucumber, avocado, and onions in a row.
Sprinkle with crumbled blue cheese and chives, then drizzle with dressing and enjoy!
Notes
Boil your eggs in advance to speed things up.
Leave out the chicken for a vegetarian option, it's still really hearty and delicious!
To make this recipe even quicker use rotisserie chicken.
Try swapping hard-boiled eggs for poached eggs - it's delicious and gives the salad a brunch vibe!
Chop your veggies into medium/small pieces. You want to be sure they aren’t so big that they’re difficult to fit in your mouth.
You can swap in your favorite veggies and cheese, great for veggies languishing in the fridge.
If you have a small jar with a tight-fitting lid, it’s the perfect container for making salad dressing. This is such a delicious dressing, you can make extra and store what you don’t use in the jar in the fridge, making life even easier for the next salad!
If you have any leftover chicken, serve it with some grilled veggies the next night.